1. Preheat the oven to 350 F. Lightly grease or oil 2 9” round cake
pans. Line the bottoms of the pans with parchment paper and, once
in place, lightly grease or oil the paper. Dust the parchment and the
sides of the pan lightly with flour and tap the sides of the pan to
shake out the excess. Set aside.
2. In a medium-sized mixing bowl, combine the flour, baking
powder and salt, and set aside.
3. In a large mixing bowl using an electric hand mixer or in the
bowl of a standing mixer, beat together the soy margarine and 2
cups of the sugar until the mixture is light and fluffy, about 4
minutes. Add the vanilla, beating well to combine. With the mixer at
a low speed setting, add the dry ingredients in several additions,
alternating with the almond milk until all of the dry ingredients and
almond milk have been added. Beat until the mixture is just
combined and set aside.
4. In another large mixing bowl using an electric hand mixer (be
sure to clean and dry the beaters before using) or in the bowl of a
standing mixer, beat the egg whites until forming very soft, foamy
peaks, about 1-2 minutes. Gradually add the remaining ¼ cup
sugar, and beat until forming stiff, glossy peaks, about 4 minutes
more. In three additions, add the egg whites to the flour mixture,
gradually folding in the white with a spatula until combined.
5. Smooth the batter into the prepared pans and bake for about 30
to 35 minutes, or until the cakes are golden brown and a toothpick
inserted into the centers comes out clean. Transfer the cakes to a
wire rack and allow them to cool for about 15-20 minutes before
inverting the cakes onto the rack and removing the parchment.
Turn the cakes back over to cool completely before assembling into
a layer cake or frosting with dairy-free frosting of your choice
Serving
Suggestions
makes one layer of cake
Originally Submitted
4/29/2013
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